This nourishing Sweet Potato Lentil Bowl with vibrant Green Tahini Sauce is a harmonious fusion of flavors and wholesome ingredients that nourish your body from within. Earthy lentils, tender sweet potatoes, and nourishing root vegetables create a celebration of plant-powered goodness that's topped with creamy, savory, and lively green tahini sauce, offering a wholesome blend of protein, fiber, vitamins, and minerals that support your well-being.
Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
½cupbrown or green lentils (dry, rinsed well)
1 ½cupssweet potatoes (cut into 1” cubes)
1batch of Green Tahini Sauce (link in Chef’s Notes)
1batch of Dukkah Seasoning (optional; link in Chef’s Notes, to taste)
Veggies
2cupsspinach (chopped)
⅓cupred onion (thinly sliced)
1cupbeets (shredded)
1cupcarrots (shredded)
herb of choice (cilantro or parsley, minced, to taste)
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
To make this a 30-minute recipe you’ll want to have all the Green Tahini Sauce and Dukkah ingredients out and ready to go, as you’ll be preparing those components as the lentils and sweet potatoes cook on the stovetop. First, gather all of your ingredients.
2
Next, make the lentils: Add 1 ½ cups water and the rinsed lentils to a stovetop pot. Heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 25 minutes.
3
In the meantime, boil your sweet potatoes: Heat another stovetop pot filled halfway with water on medium-high heat. Once boiling, add the sweet potatoes and cook until tender, about ten minutes. Pierce the potatoes with a fork to determine doneness.
4
While the potatoes and lentils are cooking, make the Green Tahini Sauce and Dukkah. Set aside.
5
Once the lentils and potatoes are finished cooking, drain any excess water and set aside.
6
Assemble your bowl: Divide the spinach between the two bowls.
7
Divide the warm lentils and potatoes between the two bowls, placing them over top of the spinach to soften and wilt the spinach a bit.
8
Divide the carrots, beets, and onions between the two bowls.
9
Divide the dressing between the two bowls and toss to combine.
10
Add 1–2 tablespoons of Dukkah seasoning to each sweet potato bowl and an optional sprinkle of herbs of choice, either parsley or cilantro.
11
Taste for optional salt and pepper.
Chef's Notes
Substitutions Substitute lentils with chickpeas, crumbled tofu, or tempeh.
Substitute Green Tahini Sauce with a plant-based yogurt or silken tofu-based sauce of your choice.
Storage Store sweet potato bowl in an airtight container in the refrigerator for up to 3 days.
Ingredients
½cupbrown or green lentils (dry, rinsed well)
1 ½cupssweet potatoes (cut into 1” cubes)
1batch of Green Tahini Sauce (link in Chef’s Notes)
1batch of Dukkah Seasoning (optional; link in Chef’s Notes, to taste)
Veggies
2cupsspinach (chopped)
⅓cupred onion (thinly sliced)
1cupbeets (shredded)
1cupcarrots (shredded)
herb of choice (cilantro or parsley, minced, to taste)
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
To make this a 30-minute recipe you’ll want to have all the Green Tahini Sauce and Dukkah ingredients out and ready to go, as you’ll be preparing those components as the lentils and sweet potatoes cook on the stovetop. First, gather all of your ingredients.
2
Next, make the lentils: Add 1 ½ cups water and the rinsed lentils to a stovetop pot. Heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 25 minutes.
3
In the meantime, boil your sweet potatoes: Heat another stovetop pot filled halfway with water on medium-high heat. Once boiling, add the sweet potatoes and cook until tender, about ten minutes. Pierce the potatoes with a fork to determine doneness.
4
While the potatoes and lentils are cooking, make the Green Tahini Sauce and Dukkah. Set aside.
5
Once the lentils and potatoes are finished cooking, drain any excess water and set aside.
6
Assemble your bowl: Divide the spinach between the two bowls.
7
Divide the warm lentils and potatoes between the two bowls, placing them over top of the spinach to soften and wilt the spinach a bit.
8
Divide the carrots, beets, and onions between the two bowls.
9
Divide the dressing between the two bowls and toss to combine.
10
Add 1–2 tablespoons of Dukkah seasoning to each sweet potato bowl and an optional sprinkle of herbs of choice, either parsley or cilantro.